Shiso Furikake Crumbed Fish with Sesame Wedges

Shiso Furikake Crumbed Fish with Sesame Wedges

Ready in 30 minutes • Serves 2
This dish most recently appeared in My Classic (3 Nights For 2) on Sunday, May 5, 2019.
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Ingredients

Wedges

  • 400g potatoes
  • 1 pack sesame spices

Fish

  • 1 pack shiso furikake
  • 1/4 cup panko breadcrumbs
  • 1 pack market fish
  • 1 Tbsp mayonnaise

Salad

  • 1 lettuce
  • 1 carrot
  • 1 pack mung bean sprouts

Japanese Mayo

  • 1 pack mayo
  • 1 tsp soy sauce
  • 1 tsp sesame oil

Have Handy

  • oil
  • pepper
  • salt

Steps

  1. Cook wedges Preheat oven to 220°C. Cut potatoes into wedges, season, and toss with sesame spices and a drizzle of oil on a lined tray. Bake for about 25 minutes, until tender and crunchy. Turn once during cooking.
  2. Prep fish Mix shiso furikake, breadcrumbs and a drizzle of oil in a bowl. Pat fish dry, cut any larger pieces in half and place on a lined tray. Season fish and brush each piece with a little mayonnaise. Evenly coat fish with crumb, pressing down lightly to adhere.
  3. Make salad Thinly slice lettuce and grate carrot. Add to a bowl along with mung bean sprouts and a drizzle of soy sauce, olive oil and vinegar. Toss and season to taste.
  4. Bake fish and make Japanese mayo Bake fish (on top rack of oven) for about 8 minutes, until fish is cooked through and crumb has browned. Combine all Japanese mayo ingredients in a bowl.
  5. Serve wedges and shiso fish topped with salad and a dollop of Japanese mayo.

Nutritional Information

Energy 2594 kj
620 kcal
Protein 40.4g
Carbohydrate 41.6g
Fat 34.4g